Every week we choose a recipe that several bloggers have made and feature it here with photos and links.

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links. Share your own experience and submit your blog.

Molly Wizenberg, writer of our "Cooking Life" column, shared this beautiful and simple spaghetti tossed with a melange of braised kale, onion, and garlic. The dish is brightened with fresh lemon juice and finished with grated Parmesan to become an easy weeknight meal.

Food bloggers far and wide were just as excited about this dish as we were, and they posted their versions of it on the web. Check out some of our favorites below.

Bloggers' Versions:

Dinner with Julie (pictured above): "One thing that had to go was a big bunch of kale. I had seen something, somewhere, made with kale that made me want to eat it. Where was that? I spent a couple days scrolling through my memory to try and retrieve the file. Fortunately, the world-wide inter-web makes a fine filing system, and if I can at least trigger the memory of which publication it was in (I knew it was Molly, and she has a new column in Bon Appetit - the first I flip to), I can look it up. Bingo."

More after the jump

The Parsley Thief (pictured above): "Kale is really good for you. Being that it's very earthy tasting and slightly bitter, it's probably not high up there on your favorite foods list. The flavor reminds me of something close to broccoli rabe, or a brussels sprout. I love both of those vegetables and I like kale too. If you have never tried it, or want to give it another chance, this is a great dish. The braising refers to a slow, longer cooking method and it suits this vegetable very well."

Whitney in Chicago (pictured above): "After pulling out all of the stupid flyers, I immediately flip to Cooking Life, Molly Wizenberg's monthly column. Now that our favorite Orangette is busy running Delancey with her husband Brandon I have to get Molly's musings in any way that I can, preferably quickly. This past month's article was especially intriguing because it was about how Molly learned to love kale."

Ellen Fork (pictured above): "There are some things in life that are both blissfully simple and completely satisfying at the same time. For instance, Spaghetti with Braised Kale. Everything about it is hearty and flavorful, but so simple to concoct. In fact, the reason for concocting it was that I happened to have very little left in my pantry before my trip to San Francisco."

Shutter Bean(pictured above): "I could have eaten the entire pot of braised kale onits own without the pasta. The marriage of the lemon, tender kale andgarlic was superb! Next time I make this recipe I'll be sure to takemost of his kale and transfer it directly to my mouth. I might alsoadd some red pepper flakes to spice it up or top our pasta mounds withsome aged balsamic vinegar for a sweet tang. It would be lovely with afried egg on top too!"

Dinner du Jour(pictured above): "Greens seem to be the outcasts of the vegetableworld, like the shy kids parents have to coax their own children intoplaying with. Why is this? Sure, spinach is common enough, but whydon't Swiss chard or kale feature more, especially considering howpretty rainbow chard is, or even kale, with its frilly-edged leavesthat always make me think of Elizabethan ruffs? I suspect it might bebecause of a perceived lack of good, innovative recipes that use them."